El Patron

Difford's Guide
Discerning Drinkers (2 ratings)

Serve in a

Coupe glass

Photographed in a

Speakeasy Coupe 8.5oz

Garnish:

Black olive

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 5/6 fl oz Cacao & coffee spiced rum
5/12 fl oz Vermouth di Torino Rosso
1/3 fl oz Dark crème de cacao liqueur
1 pinch Salt
5 drop Citric acid (10%) solution
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To make Citric acid (10%) solution:


Combine 10 grams of citric acid powder with 100 grams of water. Whisk to dissolve and bottle.

Review:

Chocolate and coffee flavours from the spiced rum are central to this spirit-forward aperitivo/digestivo.

History:

Adapted from a recipe created in 2019 by Jorge A. Conde at Smoke & Mirrors, Singapore.

Alcohol content:

  • 1.5 standard drinks
  • 26.75% alc./vol. (53.5° proof)
  • 20.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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